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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 291 - 298 (8page)
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초록· 키워드
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We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at -30oC. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS Ca+2-ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS Ca+2-ATPase activity at the same storage time (P < 0.05). Residual Ca2+-ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS Ca2+-ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.
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참고문헌 (26)
참고문헌 신청
Arakawa T / 1982 / Stabilization of protein structure by sugar / Biochemistry 21 : 6536 ~ 6544
Benjakul S / 1997 / Physico-chemical changes in pacific whiting muscle proteins during iced storage / J Food Sci 62 : 729 ~ 733
Benjakul S / 2000 / Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles / J Sci Food Agric 80 : 1143 ~ 1150
Benjakul S / 2003 / Changes in physico-chemical properties and gel-forming ability of lizardfish (Saur tumbil) during post-mortem storage in ice / Food Chem 80 : 535 ~ 544
Benjakul S / 2003 / Comparative study on physiochemical changes of muscle proteins from some tropical fish during frozen storage / Food Res Intern 36 : 789 ~ 795
Benjakul S / 1997 / Physico-chemical changes in pacific whiting muscle proteins during iced storage / J Food Sci 62 : 729 ~ 733
Benjakul S / 2000 / Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles / J Sci Food Agric 80 : 1143 ~ 1150
Benjakul S / 2003 / Changes in physico-chemical properties and gel-forming ability of lizardfish (Saur tumbil) during post-mortem storage in ice / Food Chem 80 : 535 ~ 544
Benjakul S / 2003 / Comparative study on physiochemical changes of muscle proteins from some tropical fish during frozen storage / Food Res Intern 36 : 789 ~ 795
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